INGREDIENTS:4 oz. butter
12 oz. kernel corn, roasted
2 poblano peppers, diced
3 green bell peppers, diced
2 onions, diced
3 Tbsp. fresh garlic, minced
1 stalk fresh celery, chopped
4 cactus pads, (nopalitos) cut into strips
1 zucchini, diced
4 oz. tomato paste
2-3 fresh tomatoes, peeled, diced
1 bunch cilantro, chopped
1 tsp. oregano (powder)
1½ tsp. cumin (toasted)
3 tsp. chili powder (or ancho paste)
1 pinch cayenne pepper
½ gallon beef consommé
½ gallon chicken broth
to taste, salt and pepper
for garnish, julienne of fried tortilla chips
for garnish, Wisconsin Queso Quesadilla Cheese, grated DIRECTIONS:Preheat soup kettle with 4 oz. butter; add corn. Sauté until golden. Add poblanos, bell peppers, onion and garlic. Sauté for 2-3 minutes. Add celery, cactus and zucchini; sauté for another 2 minutes. Add tomato paste, diced tomatoes and all other ingredients. Add beef and chicken stock and simmer for 1½ hours. Garnish with julienne of fried tortilla chips and grated cheese. NUTRITIONAL INFORMATION: SERVINGS:18 servings From: PHOTO CREDIT:Photo Credit: WISCONSIN MILK MARKETING BOARD
